干燥制肉制品的新型NaCl降解技术及其机制:全面审查
Shiliang Jia1, Hanrui Shen2, Dong Wang2
1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Food chemistry
|August 17, 2023
概括
在干肉中减少化 (NaCl) 对健康至关重要. 本综述探讨了盐替代品和新技术,以降低NaCl含量,同时保持肉质和安全.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类技术 肉类技术
- 营养科学 营养科学
背景情况:
- 化 (NaCl) 对于肉制品的风味和质量至关重要.
- 过度的NaCl消费对健康构成风险,推动了减少的研究.
- 在减少盐分的过程中保持肉质和安全是一个重大挑战.
研究的目的:
- 审查NaCl在干肉中的作用.
- 确定用于低肉制品的新型减盐物质和技术.
- 为了应对减少NaCl的挑战,同时确保产品质量和安全.
主要方法:
- 关于NaCl在肉中的作用的文献综述.
- 探讨盐替代品及其有效性.
- 引入创新的固化技术 (例如真空,UHP,超声波,PEF,辐射).
主要成果:
- NaCl显著影响干肉的味道,质地和保存.
- 各种盐替代品可以部分取代NaCl的功能作用.
- 新技术提高了盐的扩散,缩短了固化时间,从而降低了NaCl水平.
结论:
- 减少干肉中的NaCl需要一个多方面的方法.
- 将盐替代品与先进的固化技术相结合,对于低产品来说是有前途的.
- 未来的研究必须专注于减轻与NaCl减少相关的风味和安全问题的策略.
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